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Low Carb Orange Chicken

I was having one of those days where I was so clueless about how to flavour my chicken then BAM it came to me, Orange Chicken.  Then the question of how do I make orange chicken low carb?  Well, I figured I would approach it in the simplest manner.  Use a real orange to flavour the chicken and just focus on the flavour, not making an orange sauce.  I decided the easiest way to infuse the most orange flavour in my chicken with the least carbs would be to marinate it.  Keeping the simple approach in mind, I took a medium orange, cut it open and squeezed the juices out of it.  I placed the juice, orange peel, and chicken in a Ziploc bag and I left it in the fridge for hours.

When supper time rolled around I grabbed my marinated chicken and grilled it on the bbq.  I did consider putting additional spices on the chicken to enhance the orange flavour but I decided to forgo it.  The result; was chicken that has a nice light orange flavour.  To add more flavour I squeezed fresh orange juice over the chicken before eating it.  Such a wonderful, simple dinner, which I served with All Dressed Flavoured Kale Chips (recipe to follow next post).

Low Carb Orange Chicken

Author: Carol Lovett
Recipe type: Dinner, Lunch
Ingredients
  • 1 chicken breast
  • 1 medium orange
Instructions
  1. Cut the orange in half.
  2. Squeeze as much juice out of 1 half of the orange.
  3. Put the orange juice, orange peel (optional), and chicken in container to marinade.
  4. Leave the ingredients to marinate in the fridge for a couple of hours.
  5. After the chicken is finished marinating barbeque until the meat is no longer pink inside.
  6. Optional ~ Using the other half of the orange, drizzle fresh squeezed orange juice over the chicken.

Enjoy,

What marinades do you like?

4 Responses to Low Carb Orange Chicken

  1. susiet May 20 at 1:36 pm #

    Happy Sunday, Carol!

    LOVE this post. Your photos are gorgeous and what a simple, elegant and delicious recipe!!!

    Mostly I forget to marinade stuff and end up doing rubs about an hour or two prior to cooking – mainly cuz I've failed to plan (and you know the rest of that saying!)

    My go to marinade/rub is this or a variation of this:

    Basic PER Serving or Piece of Meat:
    2 cloves Garlic/Serving (small breasts or steak would get 1 clove, larger get 2)
    1 tsp Worcestershire Sauce
    Kosher Salt
    Black Pepper, coarsely ground (LOTS!)

    Additions:
    1 Tbsp Fresh Herbs or a Combination

    Variations:
    1. 1 Tbsp Rosemary, fresh & 1 Tbsp Ginger, fresh

    2. 1 tsp. Country Dijon Mustard,1 tsp Thyme Leaves, fresh or 1 tsp. Tarragon, fresh

    3. #2 and add 1 tsp. Lemon Zest, 1 tsp. Lemon, Juiced (1 wedge per piece of meat)

    4. Same as #2 but use Lime instead and add, Smoked Paprika, Toasted Cumin and Coriander, ground (about 1/2tsp each).

    Haha and that's it. All my tricks. I have no more! :)

    I like yours better though cuz your's has beautiful simplicity in its favor.

    • Ditch The Wheat May 20 at 9:30 pm #

      I've been getting better and better each post at taking pictures. My number one lesson I have learned is to use natural light. I used the deck as the background and took these pictures after I finished work. I also use http://www.picmonkey.com to edit my pictures.

  2. susiet May 20 at 1:37 pm #

    Oh, by the way, I added your site to my Cool Sites Page! You rock. :)